EMMA'S WHOLE ROASTED BABY TURNIP

I can’t resist baby vegetables and baby turnips are no exception. Baby turnips turn a very pleasing golden-brown when gently fried and their leaves crisp up like kale roasted in the oven! A simple delight!

﻿ INGREDIENTS

2 bunches of baby turnips (around 12-16), about the size of a golf ball, with leaves left on!

Extra virgin olive oil, to drizzle

2 tsp flaked salt – I love Murray River pink salt

Handful of flat-leaf parsley, roughly chopped

1 tsp red wine vinegar

METHOD

Preheat the oven to 220 C.

Halve each turnip lengthwise, making sure leaves and stems are attached. Give them a really good wash in a sink of water to dislodge all of the grit at the base of the turnip stems. Rinse well under running water.

Drain and pat dry.

Drizzle olive oil into a large oven-proof frypan and place over a medium-high heat, until it is just smoking!

Add the turnips, placing in a single layer, cut side down – it is a bit like tetris!

Cook until the cut sides are nice and golden – this should only take a few minutes.

Sprinkle on the salt and half of the parsley.

Put the pan into the oven and finish roasting the turnips until they are soft and golden. This could take up to 20 minutes – so just watch them.

Once cooked to your liking, remove the pan from the oven and drizzle with the red wine vinegar, the remaining parsley, and finish off with a drizzle of extra virgin olive oil and a little more salt to taste!